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Delmonico Chicken3 lbs cut up chicken piecesPepper4 tablespoons butter - at room temperature1 teaspoon dijon mustard1 teaspoon red wine vinegar1/2 teaspoon paprika3/4 cup crushed pork rindsRinse chicken and pat dry. Season liberally with salt, and broil 6 to 8 Inches from heat for 5 to 7 min per side, until skin is browned. Remove from the oven and reduce the heat to 350º. Blend butter with mustard, vinegar and paprika.Arrange chicken, skin side up, in a large baking dish. Brush with the Butter mixture. Sprinkle the pork rinds over the top. Bake 15 to 20 minutes, until topping is browned and crisp.______________________________________________________________

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Chicken Low-Carbonara
Saute chicken breasts in butter sprinkled with seasoned salt, just until browned on both sides (you don't have to cook all the way through).
Place one cup of Ragu Cheese Creations Roasted Garlic Parmesan sauce in the bottom of a foil lined baking pan. Put the chicken on top of the sauce. Cut up several pieces of Canadian bacon and place on top of chicken. Put shredded mozzarella cheese on top of that. Cover with the rest of the sauce.
Bake for 40 minutes at 350 degrees. Yum!
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Chicken Cordon Bleu

4 Large boneless skinless chicken breast halves
2 Tbsp. butter or margarine softened
1 tsp. dried Thyme
4 thin slices Swiss cheese
8-12 bacon strips
2 eggs
1/2 c. milk or cream
1/2 c. Atkins bake mix
3/4 c. crushed pork rinds
1/2 tsp. garlic powder
1 tsp. dried Oregano
1/4 c. parmesan cheese
Flatten chicken breasts, using a knife to cut from middle towards outside (but not all the way through the side) to form a flap. This helps thin down the chicken where it tends to be the thickest and also makes your working surface larger. Open flap and press flat with smooth side down underneath. Spread butter on the top. Sprinkle with Thyme. Top with a slice of ham and cheese. Roll up tightly. Wrap each with two or three slices of bacon and secure with toothpicks. In a small bowl, beat eggs and milk; set aside. Place Atkins bake mix in another bowl. Set aside. Combine the crushed pork rinds, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture, then bake mix, again into egg mixture and then into pork rinds. Place on greased baking sheet. Bake at 350 Degrees for 40-45 min. or until chicken juices run clear. Yield: 4 serving with less than 5 carbs each.
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Buttermilk Pecan Chicken4 boneless, skinless chicken breasts1 egg1 cup heavy cream1 cup ground pecans (I put 2 cups of pecans in a food processor)1/4 cup sesame seeds1/2 teaspoon salt1/2 teaspoon pepper1 teaspoon paprika1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 cup butter, meltedBetween two sheets of waxed paper pound the chicken until fairly thin. In a bowl, beat the egg and add the cream; set aside. In a shallow pan mix the ground pecans, sesame seeds, and spices together. Dip the chicken in the egg mix and roll in the pecan mix. Place in a baking pan. Once finished with all of the pieces, drizzle with the melted butter. Bake at 350 for 40 minutes or until a nice golden brown. Turns out fork tender, juicy, and crunchy.NOTE: You will have pecan mixture left over, so I don't believe that the carb count could be that high. Save the rest of the mixture in a airtight container or bag in the frig for the next time. This mix is especially good on fish, too.______________________________________________________________

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Balsamic Roast Chicken1 - 5 to 6 lb. Roasting Chicken2 Tbsp. Chopped Rosemary2 Tbsp. Salt3 Cloves chopped garlicPepper1 Red Onion, Chopped1/4 cup Balsamic Vinegar1/4 cup Red WineHeat oven to 350. Clean chicken - remove neck, giblets, and liver. Rinse bird and pat dry.Rub the rosemary, garlic, salt and pepper on the outside of the bird. Let sit for about an hour. Actually you can do this up to 24 hours in advance so the flavours take hold. Cover and place chicken in the refrigerator.Sprinkle the bottom of the roasting pan with the chopped onions. Then place the chicken on top of the onions. Pour the balsamic vinegar and the wine over the chicken. Roast in the oven for approximately 2 hours (or 20 minutes per pound). Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

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Swiss Chicken4 boneless, skinless breasts2, 1oz Swiss cheese slice2 slices ham lunchmeat1/8C mozzarellaPork rinds2-3 tbsp. grated ParmesanFlatten out breasts how ever you need to (I don’t have a meat beater), sprinkle with salt, pepper, garlic/onion powder. Place 1/2 slice of ham, 1/2 slice of Swiss and a little of the mozzarella on the breast. Roll up and coat with crushed pork rinds and parmesan mixed. Place in pan with the overlapped edge down. Bake at 350 for approximately 35-45 min. Ahem.......Yummy!!!______________________________________________________________

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Jeri’s Beer-Roasted Chicken1 whole roasting chicken1 can beerOlive OilSaltPepperRosemaryRemove the giblets and neck, wash the chicken and pat it dry. Rub olive oil all over chicken and season with salt, pepper, and rosemary or other rotissary spices.Open beer can, and place chicken on top of can. Beer can should be inserted in cavity of chicken. (Be careful, chicken is slippery.) The can, along with the chicken legs should hold the chicken vertical.Preheat oven to 375 degrees. Place chicken in a baking dish and put in oven. Bake for 80 min. or until chicken is done. Skin with be crunchy, but meat will be very moist from beer.Note: When I cooked this, my chicken fell over during last few minutes of cooking because the chicken was so tender, the legs couldn't hold it up anymore. Luckily, my baking dish was big enough that no mess was made. Beer did spill inside the chicken, but it was still very good.______________________________________________________________

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Chicken with Mustard SeedsYield: 4 servings1 1/2 tsp. salt1 tsp. ground turmeric2 lb. chicken; cut into pieces1 tbsp. brown mustard seeds5 fresh green chillies; roughly chopped4 1/2 tbsp. mustard oil3 tbsp. CilantroRub 1 tsp salt and 0.5 tsp turmeric over the chicken.Grind the mustard seeds to a fine powder in your grinder. Put the mustard seed powder, chillies and 0.25 tsp. turmeric into a blender. Add 4 tablespoon water, blend to a smooth paste (N.B., when making this for two and halving the ingredients, it'll fit into the spice grinder so you don't have to dirty up the blender).Heat 3 tablespoons oil in a large pan or wok on high heat. Add chicken. Stir and fry for 10-15 minutes until golden. Remove from pan.Add remaining oil to the pan. When hot add the mustard and chilli paste and turn heat down to low. Stir and fry for 3-4 minutes until the oil bubbles on the surface. Add the chicken and the rest of the salt and turmeric. Add 1.25 cups water and bring to the boil on medium heat. Cover and cook for 10-15 minutes until chicken is tender and sauce has reduced to just coat the pieces.Sprinkle the cilantro over and serve.______________________________________________________________

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Italian Ground Turkey or Chicken Turine

1-1/2 lbs. ground turkey
Italian herb seasoning (Your tastes)
1 egg
1/2 cup crushed pork rinds
Parmesan cheese
1/4 lb. Mozzarella cheese
1/2 cup tomato sauce
Sliced olives
Mix ground turkey, egg, seasoning, Parmesan, pork rinds and a little tomato sauce together in a large bowl. Press meat out into a square onto greased foil on a baking sheet to form a rectangle about 1/2 an inch thick. Layer mozzarella and remaining tomato sauce, Parmesan and the olives on top of the turkey. Now, roll the turkey inwards onto itself to form a roll. This can be tricky, so take your time. Preheat oven to 400 degrees and bake for about 45 minutes to 1 hour. When done, let the turine rest for 15 minutes and slice on a bias and serve with tomato sauce on the side. Enjoy!
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Delmonico Chicken3 lbs. cut up chicken piecesPepper4 tablespoons butter - at room temperature1 teaspoon dijon mustard1 teaspoon red wine vinegar1/2 teaspoon paprika3/4 cup crushed pork rindsRinse chicken and pat dry. Season liberally with salt, and broil 6 to 8 inches from heat for 5 to 7 min per side, until skin is browned. Remove from the oven and reduce the heat to 350º.Blend butter with mustard, vinegar and paprika.Arrange chicken, skin side up, in a large baking dish. Brush with the butter mixture. Sprinkle the pork rinds over the top. Bake 15 to 20 minutes, until topping is browned and crisp.______________________________________________________________

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Soy Wings5 lbs. of wings2 bottles of Kikkoman Soy Sauce1 Bottle Lea and Perrins Worcestershire4 packets Splenda3/4 bottle of dry white wine8 cloves of garlic, mincedHot sauce to taste (optional)Few drops of Liquid Smoke1/2 to 1 cup of olive oilCombine all the ingredients, including the wings and marinate at least overnight. Grill on low 1-1/12 hours or until done. (Depends on how hot your grill is-sometimes I get them done in 1/2 hour) We figure about 3.7 grams carbohydrate per serving. And this serves about 8 persons. I know the ingredients sound like a TON of carbohydrates, but keep in mind you are NOT eating all of this--it is a marinade and basting sauce. You get very little of the carbohydrates. Much better than hot wings______________________________________________________________

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1/4 cup lime juice1/4 cup olive oil1 Tbsp. minced garlic2 boneless, skinless chicken breastssalt and pepperIn a medium bowl, whisk together the lime juice and olive oil. Add garlic and season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight. Preheat oven to 400 degrees F. Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan.Season with salt and pepper and roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork. Serves 2.**This is really simple, but surprisingly good. The chicken is somewhat garlicky and tangy because of the lime juice, but it is not too strong-tasting.

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2 boneless chicken breasts2 slices Swiss cheese1 cup mushrooms, sliced2 tablespoons onion, choppedSome broccoli spears1/2 cup chicken broth1 tablespoon butterOregano to tastePound the chicken breasts out 1/4 inch thick. If this makes them too big to handle easily, slice lengthways to manageable size.Put a slice of the cheese on each breast, top with some of the broccoli spears. Roll up jellyroll style, fasten with toothpicks. Mine usually come out looking more like porcupinesHeat the butter in a heavy skillet, preferably with a lid. Put the chicken rolls in the butter on low to medium heat and cook for at least 15 minutes, turning frequently to brown on all sides. Chicken should have clear juices. Scrape bottom of pan frequently to loosen up the good stuff Broccolli will still be a little crunchy. Pour in the chicken broth, use as much as you would like to have gravy, allowing for a bit of reduction (evaporation) as it cooks. Add mushrooms and onions, and oregano. Increase heat a little and stir from time to time to reduce the sauce. Serve and enjoy.Carbs count - PLEASE check this for mistakes!! I'm still new at it mushrooms (3), onion (2), Swiss - it claims 0 but I usually say (2) chicken broth claims 0 but I say (1), broccolli (2) for a total of 10 grams. Might be another 1/2 gram if you used a lot of oregano.

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It's absolutely delicious. If you do use it, keep the BBQ flame at medium and slow cook the chicken for about 20 - 30 minutes.1/2 cup soy sauce1/2 cup water1/4 cup sesame oil2 tablespoons brown sugar (I use 5 of the tiny little Brown Sugar Twin spoonfuls -- the little measuring spoon that comes with the box)1/2 cup green onion, finely chopped1 tablespoon garlic, minced2 tablespoons fresh ginger, grated1 teaspoon cayenne pepperMix all the ingredients together. Take a large bag and fill with 9 or 10 pieces of chicken... pour the marinade into the bag with the chicken. Seal. Set in refrigerator overnight (at least 8 hours but tastes best if you let it sit for 24).

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Chicken Cacciatore1 chicken cut up (I like to use boneless, skinless chicken pieces)1/4 cup olive or vegetable oil1 large onion, chopped1 large green pepper sliced into strips2-3 garlic cloves, mincedFresh mushrooms, sliced1 6 oz. can tomato paste2 cups hot water1/4 cup dry red wine1 bay leaf1/4 tsp. allspiceSalt and pepperSprinkle chicken with salt and pepper and brown on all sides in the oil. Remove from the pan and drain on paper towels. Add the onion, garlic mushrooms and green peppers-cook, stirring for a few minutes until the onion begins to wilt. Place the browned chicken pieces into a large ovenproof casserole (I use a roasting pan with a lid) pour the onion-pepper mixture over the chicken. In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice-mix well. Pour over the chicken, cover and bake in a 350: oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce to thicken. This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens.

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Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.4 to 5 lbs. Chicken wingsFreshly ground black pepperSalt (if desired)4 C Vegetable Oil4 Tbsp. butter or margarine (1/2 stick)5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce1 Tbsp. white wine vinegarChop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.Place the chicken on a warm serving platter, pour the sauce on top, and serve.

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Low carb Club Sandwich

2 large chicken breast halves, cooked, bones and skin removed - dice into cubes
1/2 lb bacon, fried very crisp, drained - crumble into largish pieces
2 tomatoes - cut into small cubes
Generous amount of mayonnaise to bind
Salt & pepper to taste
Optional pinch of celery seeds
8 large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge
Mix first group to make chicken salad, and use the Romaine leaves like taco shells to eat it with. Serves two for a light supper.

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Low Carb Chicken Gravy2 heaping tsp. flax seed meal1 Tbsp. Protein Powder1 1/2 Tbsp. butterDrippings from roasted chickenWaterSaltPepperTake the pan from the roasted chicken, with the chicken drippings and put it on a burner on low heat. Melt the butter in the drippings. Add the flax meal while stirring with a fork. Stir in the protein powder Add water to thin the gravy, thinning it past the thickness you eventually want. Transfer the gravy to a very small saucepan and bring to a boil while constantly stirring. Season to taste with salt and pepper. When gravy reaches desired consistency, serve it hot!!I count 2 grams of carbs (from the flax seed meal) in the whole batch. I don’t know the actual count on the drippings themselves, but I’d guess they’re the same as chicken which I believe is zero! Makes just about enough gravy for one chicken.

-Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.
-Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)
-Arrange the meat on pepper, careful to not stack one piece directly on top of another.
-Mix all other ingredients and pour over meat and peppers.
-Cover and cook on low for 8-10 hours or on high for about 4 hours.
-8 servings @ 2.2 minus
0.4 gr. fiber
1.8 carbs
23.5 gr. protein

1 In large skillet, heat oil, then fry tortillas for 30 seconds on each side. Remove to paper towels to drain.2 In same pan, fry bacon for 2 minutes and push to the side.3 Add onions, jalepeno, cumin, coriander, tomato, and lemon zest. Reduce heat to low and simmer, stirring occassionaly for about 20 minutes.4 Stir in lemon juice and cilantro.5 In a non-stick pan, cook eggs over easy (yolks should run a bit).7 On each serving dish, place a tortilla, then top with 2 eggs and cover with sauce.

Frozen Peanut Butter Pops

1. In medium bowl, with wire whisk, blend all ingredients. Spoon pudding into 4-ounce waxed-coated paper cups or muffin pan lined with cupcake liners. Place plastic spoons or popsicle sticks in center of each and freeze 4 hours or until firm. To serve, peel off paper cups or cupcake liners.

Coat a baking pan with non-stick sprayput your chicken in the panCover with salsaCover in aluminum foil and bake at 325 degrees for about 45 minutes (always check for doneness with chicken)Optional: uncover and sprinkle with your grated cheddarPlace under the broil setting till cheese melts and bubbles.

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The beauty of mini meatloaves is that they cook in less than half the time of a regular meatloaf. These mini chicken meatloaves are a perfect exercise in portion control, as well as a great alternative to the more usual ground beef variety.

In a large bowl , use a fork to combine ground chicken with onion, carrots, mushrooms, parsley and breadcrumbs. Add Worcestershire sauce, ketchup and egg, and mix well. Spoon the mixture into the muffin pan, filling each about half full.

Bake for 20-25 minutes, making sure that the internal temperature reaches 170 degrees.